Prostitutes Make Delicious Pasta

I'm half Italian.  Half of my entire family is 100% Italian, from Naples, straight off the boat into New York.  I grew up on Nonna's recipes.  My grandmother was a phenomenal cook.  However, it is ironic that one of my favorite sauces is not one that I ever remember her making for me, although I guarantee she knew how, given that this sauce originated in her home city.  Puttanesca Sauce is amazingly rich in flavor and surprisingly easy to make, even though it has a list of seemingly complex ingredients.   Also, apologies for the title, but there is no other way to put this because that is literally what the name translates to.

I was able to find out more detail about the sordid history of this sauce through the Food Reference website (http://www.foodreference.com/html/a-ladies-puttanesca.html).  I've summarized some of the more interesting points below.

You will probably think the origin of this sauce is kind of odd.  Those of you who are linguists in the romance languages probably noticed that the name Puttanesca, comes from the word puttana, which literally translates to "whore."  The full name of the sauce translates to “in the style of the whore.”

There are three historical accounts as to why it was given this name.  One is that it was so quick and easy to make, that the prostitutes of Naples made it for themselves to keep the interruption of their business to a minimum.  

Another is that is that they made it for the men awaiting their turn at the brothel; and it was said that the intense aroma would lure men from the street into the local house of ill repute.  Thus, the Napolese puttana were characterized as sirens of the culinary world.

The final, but only slightly less scandalous origin, was that it was a favorite of married women who wished to limit their time in the kitchen so that they could visit their paramour.

Slanderous origins aside, this is one of the most amazing sauces I have ever eaten.

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Pasta Puttanesca

Ingredients:

1 bag of your favorite Gluten Free Pasta*
Olive Oil (extra virgin or not, your choice)
Anchovies (number used is based on your taste)
Onion (1 medium diced)
Garlic (1 to 2 Tbsp minced)
Italian style Kalamata Olives (Paesana Kalamata Olives in Olive Oil)
Italian style Capers (Paesana Non-Parielle Capers)
Tomato Sauce (Hunts 14.5 oz. can)
Diced Tomatoes (Hunts 14.5 oz. can)
Salt & Pepper (to taste)
Grated Pecorino Romano cheese
*I recommend Tinkyada Linguini for this particular sauce, but Penne is also popular

Directions:

In a large pot, boil your water, adding in a tablespoon of Olive Oil to prevent the pasta from sticking to itself.  Add the pasta right away because GF Pasta is usually rice-based and takes longer to cook than wheat pasta.  By adding it to the water right away, you allow the water to start soaking in while it is heating up. 

In a large saucepan, add a layer of olive oil and saute the onions until they are translucent.
Next add in a few anchovies (based on your taste, some people like more or less of the anchovy flavor).  Use the back (rounded) side of a spoon to mush the anchovies into the oil.  Let them saute for a minute.
Add in the minced garlic and let it saute as well for about a minute to release flavor.
Add in both the Tomato Sauce and the Diced Tomatoes.  Stir to ensure that all contents are mixed thoroughly.
Cut all of the Kalamata Olives in half (if they aren't already halved) and add to the sauce.
Strain the Capers so that the vinegar is removed.  Add the Capers to the sauce.
Let the sauce cook, stirring frequently.
Add salt and pepper, as per your family's preferences. 

If your pasta is not yet done, lower the sauce heat to a simmer (do not let it boil and burn) and focus on the pasta.
When your pasta is done, strain it and add it to the saucepan directly.  Toss to coat the pasta evenly.
Serve family style with grated Pecorino Romano on the side.

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I want to warn folks on two things with regard to this recipe:

1. Be very cautious with any pickled items, like the capers and olives.  Do your research.  Pickling which is done with Distilled Vinegar can make people with Celiac Disease ill.  Distilled White Vinegar is a grain distilled vinegar.  Most are wheat based.  Some are corn based.
2. Be cautious with canned or jarred tomato sauces.  I use very specific Hunts products.  I read all of the labels to make sure there are no unfamiliar or harmful ingredients.  If something looks questionable, don't use it.  I never use the big name brands (Ragu, Prego, etc.), as most of them are not safe for me.

I have not had a reaction to the brands I mentioned in the blog, but since every Celiac is different, you may have reactions.  Be vigilant in your research before undertaking any cooking activity.